Share Fullscreen Ménage à trois Ménage à trois, by Charles Vexenat 1½ parts of Pernod Absinthe 6 parts of pressed apple juice 1 wedge of lime Pour the absinthe and apple juice directly into a highball glass. Fill with ice, squeeze the lime wedge and drop in. Voilà! Related Articles Absinthe Coffee FlipRich and luxurious. Shake all ingredients together with ice cubes and double strain into a chilled champagne glass. Garnish with fresh nutmeg. Absinthe SuissesseA classic New Orleans brunch cocktail that can be traced back to 1895 mixology books. Light yet creamy with notes of almond, anise and just a hint of mint. Ritual a la FrançaiseThe classic French Absinthe ritual. Measure Pernod Absinthe into a glass. Place the sugar cube on a perforated absinthe spoon that lies across the top of the glass. SazeracFill an old-fashioned glass with ice. In another glass, muddle the sugar and bitters, add the Rye whiskey and some ice and stir until chilled.